Vidalia Dogs

Season a bowl of flour with salt and paprika. Soak a thinly sliced Vidalia onion in buttermilk, then dredge in the flour and deep-fry in 365 degree F vegetable oil until crisp; season with salt. Serve boiled hot dogs on soft buns with the onions and some barbecue sauce.

Chimichanga Dogs

Rub hot dogs with chili powder and wrap each in a flour tortilla. Dip in beaten egg, then dredge in flour and deep-fry in 350 degree F vegetable oil until golden; sprinkle with cheddar and bake at 375 degree F until the cheese melts. Top with salsa, sour cream and jalapenos.

Sausage-and-Pepper Dogs

Halve hot dogs lengthwise; saute in olive oil with sliced bell peppers and onions. Add some chopped garlic, a pinch each of cayenne and fennel seeds, and a splash of water. Serve on toasted hoagie rolls.

Curry Dogs

Combine 1/4 cup each lime juice, brown sugar and pitted dates, 1/4 teaspoon each cumin, chili powder and salt, and a splash of water and heat until thick; puree. Brush chicken dogs with vegetable oil, sprinkle with curry powder and grill. Serve on soft buns with the puree, a curry snack mix, onion and cilantro.